Lynn from Fargo wrote:
> [snip]
> I need suggestions for the side dish (rice? potatoes? pasta or
> noodles?) and the starter.

I am flabbergasted by these suggestions for various kinds of potatoes,
let alone red beans and rice, to accompany coq au vin. Noodles! Flat,
wide noodles. That's what Julia served with coq au vin. Also as easy
as you can get for serving 20+ people. Generous sprinkles of fresh
chopped parsley.

The starter course is a tougher question for me, because I don't like
the clash of a vinaigrette preceding wine-based dishes, so a tossed
salad wouldn't work. But something savory to wake up the taste buds
without clashing with the entree...how about small wedges of a cold or
room temp quiche? -aem